There’s truly nothing like the irresistible, sun-kissed combination of Mangoes and Sticky Rice. This classic Thai dessert is a symphony of creamy coconut-scented rice, paired with ripe, fragrant mangoes and just a touch of sesame for crunch. The vibrant flavors and tropical flair make it a go-to treat whether you want something comforting or are hosting friends for a special after-dinner surprise. Once you try Mangoes and Sticky Rice, you’ll understand why it’s become a beloved staple from night markets in Bangkok to home kitchens around the world!
Ingredients You’ll Need
Making Mangoes and Sticky Rice is incredibly straightforward, and every ingredient truly shines in the finished dessert. Each component not only delivers its signature flavor but also plays a key role in achieving that luscious, irresistible texture and balance.
- Glutinous (Sticky) Rice: This is the heart of the dish; its chewy, tender texture soaks up the coconut milk like a dream.
- Coconut Milk: Rich, creamy, and slightly sweet, coconut milk gives the rice its signature silkiness and aromatic quality.
- Granulated Sugar: Just enough to highlight the tropical flavors without overpowering the natural sweetness of the mangoes.
- Salt: A dash enhances all the other flavors and provides beautiful balance in both the rice and the coconut topping.
- Ripe Mangoes: Choose golden, fragrant mangoes for their juicy sweetness and vibrant color—these make the dish pop visually and taste-wise!
- Toasted Sesame Seeds (optional): Sprinkle on top for a delightful nutty crunch and an extra layer of flavor and aroma.
How to Make Mangoes and Sticky Rice
Step 1: Prep and Soak the Sticky Rice
Start by rinsing the glutinous rice several times in cold water, swirling with your hand until the water runs mostly clear. This step removes excess starch for fluffier grains. Then, soak the rice in plenty of water for at least 4 hours or, better yet, overnight. The soaking softens the rice and ensures it cooks evenly and perfectly tender every time.
Step 2: Steam the Rice
Drain the soaked rice and transfer it to a cheesecloth-lined steamer basket. Place it over simmering water, cover, and steam for about 20 to 25 minutes. The rice will turn translucent and glossy as it cooks. Avoid peeking too much—let the steam do its magic!
Step 3: Make the Sweet Coconut Sauce
While the rice is steaming, combine 1 cup of coconut milk, the sugar, and salt in a saucepan over medium heat. Stir gently until the sugar dissolves completely, then take the pan off the heat. The kitchen will already be smelling incredible at this point!
Step 4: Combine the Rice and Coconut Milk
Once your rice is tender and hot, immediately scoop it into a large mixing bowl. Pour the sweetened coconut milk over the rice and gently fold to combine. Cover and let it sit for 20 to 30 minutes so the rice can soak up every drop of coconut goodness without drying out.
Step 5: Prepare the Coconut Topping
For an extra-luxurious touch, warm the remaining half cup of coconut milk in a small saucepan. If you like a slightly thicker sauce to drizzle, mix in a teaspoon of rice flour or cornstarch and cook for a minute until lightly thickened. You can also add a small pinch of salt here to enhance the sweet-savory balance.
Step 6: Assemble and Serve
Mound a generous scoop of the sticky coconut rice onto each serving plate. Artfully fan the mango slices alongside the rice, then bathe everything with a generous drizzle of the warm coconut sauce. Finish with a sprinkle of toasted sesame seeds for a final pop of aroma and crunch.
How to Serve Mangoes and Sticky Rice
Garnishes
The classic finish for Mangoes and Sticky Rice is a sprinkle of toasted sesame seeds, but you can also add a pinch of flaky sea salt or a few coconut flakes for extra texture. Edible flowers or fresh mint look beautiful on a party platter, too!
Side Dishes
Mangoes and Sticky Rice are often enjoyed on their own, but you can round out a meal with other light Thai desserts such as chilled coconut jelly, or balance the richness by serving with a tangy fruit salad or tropical tea.
Creative Ways to Present
For a showstopping dessert, try serving the sticky rice molded into small domes with mango roses on top. Or, create layered parfaits in clear glasses for an elegant twist that still showcases every gorgeous layer of mangoes and sticky rice.
Make Ahead and Storage
Storing Leftovers
If you have extra Mangoes and Sticky Rice, store the rice and mangoes separately in airtight containers in the refrigerator. The rice will keep well for up to two days, though the texture is best when fresh.
Freezing
Sticky rice can be frozen: cool it completely, portion it out, and freeze in airtight containers for up to a month. Defrost overnight in the fridge. The mangoes, however, are best enjoyed fresh and lose their lovely texture after freezing.
Reheating
To bring leftover sticky rice back to life, sprinkle with a splash of coconut milk, cover, and microwave gently until warm—about 30 seconds should do it. Avoid overheating, as it can dry out or toughen the rice.
FAQs
What type Dessert
Thai glutinous (sticky) rice is essential for this dish. Regular white rice or jasmine rice won’t achieve the chewy, sticky texture necessary for Mangoes and Sticky Rice perfection.
Can I use canned mango or frozen mango instead of fresh?
While fresh, ripe mangoes are always best, you can substitute frozen mango (thawed and drained) in a pinch. Canned mango is less ideal, as it can be overly sweet and mushy, but will work in an emergency!
Is Mangoes and Sticky Rice gluten-free and vegan?
Yes! This dessert is naturally vegan and gluten-free, as long as you stick to pure coconut milk and avoid any thickeners that might contain wheat.
How do I pick the best mangoes for Mangoes and Sticky Rice?
Look for mangoes that feel heavy for their size and yield slightly to gentle pressure. Their skin should be fragrant and bright yellow or gold if you’re using Ataulfo or Nam Dok Mai varieties—their sweetness is perfect for this dessert.
Can I make Mangoes and Sticky Rice in advance?
Absolutely! You can prepare the rice and coconut sauce a day ahead. Store separately and warm gently before serving. Slice the mango just before serving to keep it at its freshest and juiciest.
Final Thoughts
There’s a reason Mangoes and Sticky Rice is adored across the globe: every bite delivers creamy, chewy, sweet, and fresh all at once. Don’t be surprised if this easy, tropical dessert becomes a must-have in your kitchen. Gather your ingredients and treat yourself to this timeless crowd-pleaser—you won’t regret it!
Print
Mangoes and Sticky Rice Recipe
- Total Time: 35 minutes (plus soaking time)
- Yield: 4 servings 1x
- Diet: Vegan
Description
Indulge in the tropical flavors of Thailand with this delicious Mangoes and Sticky Rice dessert. Sweet, sticky glutinous rice is paired with ripe mango slices and a coconut milk sauce, creating a delightful treat that is sure to satisfy your sweet tooth.
Ingredients
Sticky Rice:
- 1 cup glutinous (sticky) rice
- 1 1/2 cups coconut milk (divided)
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
Additional Ingredients:
- 2 ripe mangoes (peeled and sliced)
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Rinse and Soak Rice: Rinse sticky rice until water runs clear. Soak in water for 4 hours or overnight, then drain.
- Steam Rice: Steam rice in cheesecloth-lined steamer for 20–25 minutes until tender.
- Prepare Coconut Sauce: Heat 1 cup coconut milk with sugar and salt. Pour over cooked rice and let sit.
- Make Topping: Heat remaining coconut milk in a saucepan, thicken if desired.
- Serve: Plate sticky rice, top with mango slices, drizzle with coconut sauce, and sprinkle with sesame seeds.
Notes
- Best with Thai glutinous rice and ripe Ataulfo or Nam Dok Mai mangoes.
- Add a pinch of salt to topping sauce for balance.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 22g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
